Recipe Categories
Poultry
Fried Chicken
Shanna's
Cut Up Marinade
Fried
Chicken
Cream Gravy
1 whole chicken, cut into 9 pieces or 2 packs boneless, skinless chicken
breasts
1/2 cups buttermilk
2 cups self-rising flour
3 to 4 cups vegetable shortening
2 tsp. salt, divided
I tsp. pepper, divided
1. poultry seasoning
Place buttermilk in a l-gallon plastic bag. Mix buttermilk with 1 tsp.
salt and 1/2 tsp. pepper. Pour over chicken in bag and seal. Marinate for at
least 2 hours or overnight.
Measure flour, 1 tsp. salt,1/2 tsp. pepper and 1 TBSP. poultry seasoning
and place in a large double paper bag. Place half the chicken pieces in the bag
and shake to coat. Remove the chicken from the bag, shaking off excess flour.
Place chicken on wire rack and repeat with the remaining chicken.
Spoon out enough shortening to measure 1 inch deep in skillet. Heat to
350 degrees. Place chicken pieces, skin-side down, into the hot oil. Cook for
five minutes, lift with tongs to see if chicken is cooking evenly; rearrange if
necessary. Continue cooking until chicken is evenly browned, about five more
minutes. Turn chicken with tongs and continue cooking until brown all over,
about 10-12 minutes longer.
Experience shows
that success is due less to ability than to zeal. The winner is he who gives
himself to his work body and soul.